With the onset of Spring, I have once again started making some of my favorite salad dressings that I insist on only making from the freshest of herbs – the ones that come right out of the garden!
For the above salad of field greens, tomatoes, goat cheese and herbs, I threw together the Honey-Roasted Almond Vinaigrette!
Honey-Roasted Almond Vinaigrette
2 tbsp honey
10 tbsp olive oil
juice from 1 lemon
1/2 cup honey-roasted almonds, roughly chopped
salt and pepper to taste
Place all the vinaigrette ingredients (except salt and pepper) in a screw-top jar. Shake vigorously! Taste to determine how much salt and pepper to add. Shake again. Serve immediately or keep in fridge 3-4 days.
Enjoy!
6 Comments
April 22, 2008 at 12:33 pm
I love fresh, homemade salad dressings, and this one sounds delicious!
April 24, 2008 at 8:44 am
Thanks for this recipe… sounds fabulous!!!
cheers,
Kristina
How Not to Be A Chef
April 30, 2008 at 9:29 am
[...] and pepper (for seasoning bread crumbs) 1 egg oil for frying vinaigrette of choice (I used the Honey-Roasted Almond recipe I made the other [...]
May 2, 2008 at 11:18 pm
[...] Honey-Roasted Almond Vinaigrette @ The District Domestic [...]
July 5, 2008 at 4:01 pm
[...] I was thinking about the word vinaigrette today. What a beautiful word it is! Not only does it sound good, it looks good too. Thank you France for such a wonderful world. So, how about a vinaigrette to start. The District Goddess has an amazing Honey Roasted Almond Vinaigrette. [...]
May 1, 2009 at 11:23 am
Very, very nice recipe – thank’s for sharing it
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Greetings from Denmark
Karen